Hatch Chile Guacamole

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole.

Hatch chiles? What are those you might ask. Well, they are in season for literally .2 seconds or 1 month to be exact and they are delicious. Although nowadays, like everything else, I think you can purchase them online. I dunno, I just run into my store and purchase the largest bag I can get my hands on the second I catch wind they’ve hit the produce aisle.

Hatch chiles, according to Wiki, “refers to varieties of species of the genus Capsicum which are grown in the Hatch Valley, an area stretching north and south along the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain to the southeast of Hatch, New Mexico.”

New Mexico, Hatch green chiles have a scoville range from 350-30,000, so somewhere in between a cherry and De Arbol pepper, in the green to yellow area. Only slightly hotter than a jalapeno and chipotle pepper. Not a spice fan? I have tips on how to reduce the amount of heat in your peppers, so keep reading!

Hatch chile guacamole is really nothing special in terms of ingredients. I just took my usual guacamole recipe and swapped in hatch chiles for the jalapeno I usually add in there. Nothing fancy and guacamole doesn’t have to be. Don’t get me wrong, I like to mix up my guacamole at times and add in mango, pineapple and corn but basic guacamole is just as good, if not better!

I love avocados. I have a healthy relationship with them. See what I did there. They’re a healthy fat, full of fiber and freaking delicious on errthang if you ask me! I put avocado on my sandwiches, wraps, eggs, salad and burgers.

I also just love to sit in front of the tv with a plate of guacamole and a bag of Beanitos (I ate this guac with Beanitos, a hint of lime-SO good!) Again, Beanitos isn’t paying me but I’m wondering when they should start with all this publicity I’m throwing their way. I consume 3-4 bags of them a week, they’re my chip of choice and I seriously love chips! And I can feel better about consuming multiple bags by myself because they’re made with beans, right? Just tell me I’m right.

Anyways, this guacamole takes 5 minutes to whip up, aside from the roasting of the hatch chiles. I simply set my broiler to high, placed a piece of aluminum foil on a cookie sheet, placed the hatch chiles on top and let them char on all sides. The roasting took about 5 minutes total. Once you pull them out of the over, place them into a container, or bowl, place the lid or plastic wrap on top and wait until they are cool enough to touch. Then you’ll peel all the black char off and you’re let with a roasted chile. I do this with jalapenos, poblanos and other types of peppers when I want to add more smokiness to a dish. Super simple and it completely changes the taste of the pepper.

To make the hatch chile guacamole, I mash-up some ripe avocados, add in some onion, cilantro, tomato, garlic, white pepper, cumin, cayenne, salt, diced and roasted hatch chiles and some white onion (as shown on the plate above) I also add in a healthy dose of lime juice. I also love limes.

What I really loved about this hatch chile guacamole was the back-end heat. It wasn’t the type of spice that slapped you in the face and has you reaching for a glass of milk. It’s a subtle heat that is perfectly balanced by the creaminess of the avocado. The smokiness from roasting the chiles is also a perfect addition to bring this guacamole to the next level.

Since hatch chile season is so short but I like to do is buy a bunch in bulk, roasted them, chop them and then freeze them so I can pull them out any time I’d like. If spice isn’t your thing, once you’ve roasted them, you can slice them open and remove the ribs and the seeds. This will eliminate most of their heat as the heat is in the ribs and the seeds. If you’re like me and you like it spicy, leave ’em in there!

Don’t you just want to grab a chip and dive right in? This hatch chile guacamole would be perfect for Football watching. Who doesn’t love dips? I know there are no less than 3 dips at every one of our parties and I think you should include this hatch chile guacamole at your next viewing party.

Hatch Chile Guacamole

Cook5mins

Total5mins

AuthorStrawberry Blondie Kitchen

Yield12servings

Add a little heat and smokiness to your guacamole with fire roasted hatch chiles. Only in season for a short time, so get your hands on some of these babies and make this delicious, crowd pleasing Hatch Chile Guacamole.

Ingredients

3 hatch chiles (or 1- 4oz can of fire roasted, diced green chiles)

4 ripe avocados

1/2 cup white onion, chopped

1/4 cup cilantro, chopped

1 roma tomato, seeded and diced

2 cloves garlic, minced

1/2 teaspoon white pepper

1 teaspoon cumin

1/8 teaspoon cayenne

1/4-1/2 teaspoon salt

4 tablespoons, fresh lime juice

Instructions

To Roast Hatch Chiles

Preheat broiler to high. Line a cookie sheet with aluminum foil and place your hatch chiles on top.

Place under the broiler, keep a close watch, and rotate until peppers are black on all sides.

Remove from oven and place into a container with a lid or into a bowl with plastic wrap.

When hatch chiles are cool to the touch, remove them and peel off all the black char.

Slice open, remove seeds and ribs if desired and chop.

To make guacamole

Mash avocados in a large bowl. I find a potato masher works well.

Add in onion through salt and mix. Stir in lime juice

Garnish the center a little reserved chiles, cilantro, tomatoes and onions, if desired.

CoursesDip

Nutrition Facts

Serving Size12 servings

Amount Per Serving

Calories104

% Daily Value

Total Fat7 g

11%

Saturated Fat1 g

5%

Sodium99 mg

4%

Total Carbohydrates9 g

3%

Dietary Fiber5 g

20%

Sugars3 g

Protein2 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

It’s Friday, so I think you should run to the store, purchase some Hatch chiles, crank up the music, mix up some margaritas, invite some friends over and make this hatch chile guacamole! Look how nice I am. I just planned your whole night and it’ll be fantastic-promise!

We’re heading to STL for a fun-filled weekend of museums, food and Cardinals baseball! ??⚾

How do you like to eat your guacamole?

If you like this recipe, check out these dishes that would go great with this hatch chile guacamole: